This is a lovely vegetarian risotto, full of flavour and perfect for lunch on a cold winter’s day. This recipe serves four.
300g of fresh mushrooms (assorted varieties)
20g of porcini mushrooms (dried)
3 tablespoons of margarine
2 tablespoons of olive oil
2 cloves of garlic (finely chopped)
1 brown onion (finely chopped)
300g arborio rice
150ml of dry white wine
750ml of vegetable stock (heated)
100g frozen peas
2 tablespoons of parsley (finely chopped)
1/4 teaspoon of nutmeg
Preparation 2 hours before cooking:
Prepare the dried porcini mushrooms by soaking them in 300ml of hot water for 2 hours. Strain the mushrooms and keep the liquid.
1. Slice the fresh mushrooms finely after wiping with a damp cloth.
2. Heat one tablespoon of oil and 1 tablespoon of margarine in a frying pan.
3. In the frying pan cook the garlic, fresh mushrooms and the pre-soaked porcini mushrooms until softened.
4. Add the reserved liquid from the soaked mushrooms, add some salt and pepper to taste and simmer for 10 minutes or until tender and then set aside.
5. In another pan add remaining margarine and oil and cook the chopped onion for 10 minutes until it is soft. Add the rice and cook for 2 minutes while stirring.
6. Add the wine and once it is absorbed by the rice turn down the heat to low and slowly add the heated stock a cup at a time while stirring gently, adding more as it is absorbed by the rice.
7. Add the mushrooms, including the liquid, once the rice is no longer starchy on the inside. Then add the peas and parsley and stir well, heating them through.
8. The risotto should flow gently when tipped (it should not be soupy or very dry) Stir in one tablespoon of margarine and the nutmeg before serving on warm plates. Enjoy!